Spicy Barbecued Pork Tenderloins With Garlic Sauce

Total Time
6hrs 35mins
Prep 6 hrs
Cook 35 mins

If you love garlic then this one is for you! Plan ahead the tenderloins needs to marinate for 6 hours before cooking. You can make this recipe using one large pork roast also, but cooking times will have to be adjusted and you will need to double the hoisin/soy sauce marinade. You might want to double the garlic sauce, this is better than eating at any Asian restaurant! :)

Ingredients Nutrition

Directions

  1. In a small bowl, mix together hoisin sauce, hot chili sauce (or ketchup if using) soy sauce, fresh garlic and sugar.
  2. Brush the tenderloins with the mixture.
  3. Place in a pyrex baking dish; cover and refrigerate for a minimum of 6 hours.
  4. Meanwhile make the garlic sauce: In a bowl mix all ingredients until blended; set aside (or chill, you will have to rewarm later to serve).
  5. When ready to cook remove the tenderloins from the fridge and let sit at room temperature for 1 hour (or a little more) before cooking.
  6. Set oven to 350 degrees.
  7. Roast uncovered for about 35 minutes or until temperature reaches 160°F (I pull my tenderloins out early as they will continue to cook when removed from the oven and then will not be as dry).
  8. Transfer to a cutting board and cover loosely with foil, let stand for 20 minutes.
  9. Slice against the grain into thin slices.
  10. On a large serving plate arrange the pork slices on top of cooked noodles.
  11. Spoon the garlic sauce over the pork.
Most Helpful

Yummy!! This is so good. You do need to plan ahead for the marinating time. I made as posted using the hot chili sauce and the chili oil. We like things hot and spicy. I used soba noodles and threw in some sliced veggies I had to use up. I served the noodles on the side. This is a make again dish. Thanks Kittencal for another wonderful recipe.

teresas November 16, 2007

Tasty and tender pork! I marinated my tenderloins for 8 1/2 hours. I used the chili sauce in the marinade, but used the sesame oil and a few dashes of tabasco (as suggested) for the garlic sauce. I served this over warm peanut noodles. Thanx for a fantastic dinner. This is a keeper.

*Parsley* September 12, 2006